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3 Reasons You Should Be Using Your Slow Cooker For Summer Recipes

I bought too many cherry tomatoes again. It’s easy to get overexcited about tomatoes (and peaches and eggplant and corn) right now. So I pulled out my slow cooker, tossed the cherry tomatoes with a generous glug of olive oil, a small spoonful of honey, thyme and salt. I cracked the lid to allow evaporation of the tomato juices (and therefore caramelization) and set the slow cooker to cook on low for about seven hours, at which point the tomatoes were wrinkled and burnished, with an intensely concentrated sweetness. With a bit of vinegar stirred in at the end, this slow cooker tomato compote is magic: Good warm, room temperature or cold. Good on ricotta toasts, stirred into scrambled eggs or tossed with pasta. Most people use...

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